Homemade Chocolate and Raspberry Panna Cotta – two very decadent yet oh-so-simple recipes that will be sure to make a big impact this Valentine’s Day.
We dedicate this post to our wonderful husbands and partners in life – who work incredibly hard to support us and our culinary pursuits.
Thank you to our husbands for being such devoted fathers, patient listeners, and fellow adventurers on this incredible life’s journey.
This melt-in-your-mouth chocolate is free of refined-sugar and super-simple to create. Experiment with adding chopped nuts and dried fruit to make many variations.
Once you’ve made your own chocolate it’s hard to go back to store-bought. It really is that good.
We recommend you use raw cacao powder to enhance the antioxidant effects of the cacao.
- ¾ cup (100 grams) cocoa butter
- ¼ cup (40 grams) coconut oil
- ½ cup raw cacao powder
- ¼ cup maple syrup
- ¼ tsp vanilla
- ⅓ cup dried fruits (raisins, cranberries, blueberries, dates, cherries etc)
- ½ cup toasted almond splinters
- Slowly melt the cocoa butter and the coconut oil over a bain marie on your stove top. Once the butter and the oil are melted remove the bowl from heat.
- Stir in the maple syrup, vanilla and the cocoa powder using a whisk until well combined. Pour in your dried fruits and nuts and mix to combine.
- Pour your chocolate into desired molds and place in the fridge to set approx 1.5 hours.
The dried fruit and the almonds are optional. Some other variations include: orange, date caramel, rock salt, hazelnut.
Raspberry Panna Cotta
These little delights are very quick to make and sweetened only with honey. They have been a hit with the kids.
Top with chocolate ganache for a very pretty, indulgent dessert.
- 2 ½ (300g) frozen raspberries
- 2 cups cream (or coconut milk)
- 5 leaves gelatine (we used Dr. Oetker)
- 5 tablespoons honey
- ½ teaspoon vanilla bean powder or vanilla essence
- 1 teaspoon lemon juice
- Dark Chocolate Ganache
- 90 grams *raw dark chocolate (refer to recipe)
- 90 grams cream (or full fat coconut milk)
- ½ teaspoon coconut oil
- *you can use regular dark chocolate with 75% cocoa as well. In this case omit the coconut oil.
- Place the gelatin leaves in a container filled with cold water. Set aside for 2-5 minutes until soft.
- In a sauce pan add the frozen raspberries and heat on low for 2-5 minutes. With a blender or hand blender puree the berries. Pass the raspberry puree through a fine sieve to remove the seeds and set aside.
- Place the cream, honey, and vanilla in a saucepan and heat on med-low to a scald (not boiling, but just starting to steam). Remove the pan from the heat and set to the side.
- Now take gelatin from the cold water and squeeze out excess water. Add the soft gelatin leaves to your cream mixture. Stir the cream mixture until all the gelatin is melted thoroughly and combined well.
- Pour the cream into the raspberry puree and stir well to combine. Pour your liquid through a fine sieve one last time just to make sure there are no gelatin lumps or stray raspberry seeds.
- Portion the panna cotta mixture into serving dishes of your choice. Some ideas include martini glasses, small bowls, champagne glasses, cocotte, etc. Place your panna cottas in the fridge to set 1-1.5 hours
- While the panna cottas are setting make the ganache topping. Chop the chocolate into small pieces and place in a mixing bowl. Heat the cream in a saucepan on the stove until it is boiling and add to the chopped chocolate. With a wooden spoon mix continually until the cream and the chocolate come together and looks smooth and shiny. If using our raw chocolate recipe add the coconut oil and stir to combine.
- Set the bowl of ganache to the side on your counter top until the panna cottas are set. Once they're set, pour 2-3 tablespoons of ganache over the top and return to the fridge until you are ready to serve.